Thursday, March 17, 2011

Keema Paratha - Minced Meat Paratha

Kheema paratha is a very delicious roti variety .This dish is very famous in Afghanitan.This can be prepared in a jiffy.I had a pack of kheema left.So prepared this paratha and my family loved it a lot.A perfect paratha ,when it is opened,will elegantly show the stuffing as in my picture.If we dont have keema,then we can mince the goat meat without bones and use it for this paratha.

Method:
* Take a mixing bowl and add all the ingredients under "paratha", knead it into a soft dough.
* Take a pan add little oil,splutter with fennel seeds.
* Saute the chopped onion ,green chillie and tomato well.
* Now add the kheema and scald in well.
* Let it cook for 2 to 3 mins.
* Now add the red chilli pwdr and garam masala into the mixture.
* When the raw smell vanishes,garnish with cilantro,
* Now take the mixture in muslin cloth,squeeze out the excess moisture.
* Divide the mixture ino equal sized balls.

To stuff the filling;
* Divide the dough into equal sized balls.
* Roll the dough into a small roti and place the kheema ball in the roti.
* Close the ball and roll it again into a medium thicknessed paratha.
* Cook the paratha in a tawa .
* While cooking ,slightly press the paratha after flipping,this will ensure that all the sides are evenly cooked.Also the paratha will rise,if we press it evenly .
* Serve it with any raitha.